Won Ton Madness
April 14, 2006
While I dedicate much of this blog to my vegetarian followers, sometimes, I can't help but put some meat recipes in here. While this is not a traditional won ton recipe by any means (no pork), it is nonetheless a light alternative to the traditional soup and can be modified to your likeness.
The "skill" level for this soup is relatively basic, but it is very time consuming. I recommend that you make the won tons the night before you plan on cooking them (this will also allow the meat to set overnight and flavors to marry).You will need:
- one package of won ton wrappers (sold at any local grocer, but not frozen!);
- 1 chicken breast;
- 1 tbsp minced fresh ginger,
- 3 minced garlic cloves,
- 2 tbsp minced onion;
- 1 tsp kosher salt,
- 1/2 tsp pepper,
- 1 tbsp sesame oil;
- 2 tbsp soy sauce;
- 1 egg beaten;
- 3 scallions sliced on the bias;
- 2 c of chicken stock;
- 1 c veggie stock;
- 2 c water;
- shredded carrots and daikon raddish for topping.
Won Tons
Step One: take the chicken breast and remove the bone; place the meat between 2 sheets of saran wrap and pound at it with a meat bloc or other equally heavy object until pulpy. Remove the meat from the saran wrap, place on a non-wood cutting board and mince away until the chicken resembles minced meat.
Step Two: in a large bowl, place the meat, all spices listed above (garlic, ginger, salt, pepper, onion, sesame seed oil, soy sauce) and stir until mixed.
Step Three: take a won ton wrapper and place 1 tbsp of minced meat in the middle; brush egg wash on the lower 2 edges of the won ton wrapper (the bottom of the diamond if you will). Fold over and place a dab of egg wash on the top point of the triangle and fold in the 2 corners to make the won ton pretty. (the won ton wrapper package will contain an illustration and my picture above shows you what they should look like) Repeat until all the meat is gone; place on a plate with corn starch on the bottom (so they don't stick); cover and refridgerate overnight.
Soup
Step One: In a stock pot, bring all the liquids to a boil. For added flavor, feel free to drop in a couple cloves of garlic or pieces of onion.
Step Two: When stock boils, drop in the won tons and cook for 6 minutes. Serve in bowls with scallions, carrot, daikon raddish, and peas if you'd like. It is a very soothing soup.
For a veggie version, skip the chx stock and chx, substitute 1 c of minced shitake mushrooms and 1/2 c minced tofu inside wrappers.
